If you like, you can complete the dish with a side of grilled tomatoes or pan-fried mushrooms, or create a real full English breakfast by adding baked beans, sausages and hash browns, the typical potato pancakes of Anglo-Saxon cuisine.
Ingredients
Medium eggs
4
Bacon slices
6
fresh heavy cream
2 tbsp
butter
a knob
salt
to taste
Pepper
to taste
you'll also need
Toasted bread
to taste
Fresh parsley
to taste
How to Make Fluffy Scrambled Eggs and Crispy Bacon
Crack the eggs into a large bowl.
Add a pinch of salt, adjusting it according to your preferences.
Season with freshly ground black pepper.
Combine the 2 tbsp of heavy cream; alternatively, you can replace it with half a glass of milk (even a plant-based one).
Work with a fork or whisk to break the eggs.
You should obtain a smooth and well-blended mixture.
Melt a knob of butter in a pan; if you prefer, you can use extra virgin olive oil.
Pour the egg mixture.
Cook over low heat for a couple of minutes, stirring often.
The eggs should set, but still remain soft and creamy; remove the pan from the heat and let it rest for a few minutes.
Heat a non-stick pan and arrange the bacon slices, without overlapping them.
Cook for 2 minutes on each side over a high flame, then turn them over and finish cooking, until they are nice and crispy. Transfer the eggs and bacon to individual plates.
Garnish with a sprig of parsley and enjoy immediately, with toasted bread!
